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4/15/2010

Friends,Hi friend this my 80th post.i am little confused sorry for that.Thank You for u r support and lovely comments.I am sharing a recipe to make papad in a very traditional way. Now a days not many of them are doing this way as it involves lot of time and effort. My mom do this way every year and we enjoy them very much. When i was in india last winter i could participate in making these. I try to capture the whole process and also took a short video of the important step in the whole method ( kneading the dough). The final taste of the papad depends on how well you knead the dough before pressing them into papads.

Also another important ingredient is small chillis , which adds extra taste to the papad. I am not sure if you can get these in any grocery store here, you may have to get them from india. If you use these chillis the color of the papad does not change through out its life time. Usually the same chilli powder used for other vadiyams. I am attaching the photo of the same for your reference.

Now add hing mixed with water to the mix and also add enough water to make it a dough.

Now take the dough in small size which can fit into your two hands and then knead it by stretching again and again.

Kneading the dough is shown in below video.

After sometime u can see the dough will change the colour to whitish.

Now spread sesame seeds in bowl.

Now apply oil to ur hands take the kneaded dough. Roll into the dough into a thick rope,make into small size balls( like the same method used for poori) . Dip these small balls into sesame seeds bowl so that seeds will be attached all around the dough ball.

Some people like eating the dough in this form with rice before it shaped into papad.It goes well with just rice or curd rice.

While rolling,apply some rice flour to the ball and the roll.

Roll the dough into round shape and as thin as possible.Follow the procedure till dough is finished.

Spread a clean cloth on the terrace or backyard where you get plenty of sun light.Dry them under the hot sun.

Dry it for the 30 minutes.After 30 minutes it will dry up and starting to bend.

Store papads in an airtight container or refrigerator for at least one year.Whenever u need just roast or deep fry the papad serve as side dish for lunch/dinner.

Papads fying:-

Papads can be fried in several ways.

1. Fry in oil like french fries: Papads are deep-fried in oil. By frying in oil they will be crisp and tasty.

2. Roasting over open flame: You can also fry them over an open flame or in a toaster oven or in microwave oven or on top of gas stove.Apply few drops of oil on top of roasted papad and serve them.Roasting the papad in open flame is shown in below video.

Congrats on your 100th post, wish to see many many more...seems like a lot of work involved but def worth a try, looks so perfect and yum when fried..and i just loved the new look of your blog, looks so beautiful and very nice

Congrats on our achievements.Wow a very nice presentation of the step by step method of making papad.I was planning to make papad from scratch for a long time now.This recipe is going to help me a lot.This summer I will make it and let you know.Following your blog.

This was good but need some more information about your recipe like details of recipe, how you can prepare it,what is the benefit of eating your creation. so please share more information i am waiting for your next post with details.online food delivery restaurant